Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 1
Cake, Laugh

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe!

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I love baking, it’s one of my favorite things to do, like dancing and running.  When I run, I think of some of the most fun things to make for my blog and usually it involves baking.  Baking cake is something I adore because to me, it feels therapeutic – maybe it’s the measuring of ingredients, or the sound of the mixer working its magic, it’s probably all of those things.

Citrus season is in full bloom and I have a ton of lemons, and I think it’s important to use ingredients that you have on hand, so they don’t go to waste.  Lemon is an ingredient my family truly enjoys, and baking a cake with a little lemon involved will be greatly appreciated around my house.  Poppy Seeds and Lemon are a classic combination, but this time I wanted to throw something new into the mix, blackberries?  Ah yes, blackberries go nicely with lemon and I see them everywhere right now – fresh or frozen – they always tend to be at a good price.

The creamy yellow center cake flecked in black with a lower dark purple hue looks quite impressive after being baked.  The combination of flavors are pretty great too – citrus, sweet berries with a seedy texture that pleases the palate – all it needs is a little meringue.

I decided to pile on a Swiss Meringue because it’s sweet and creamy and billows above the loaf like a cloud on a mountaintop and who doesn’t love meringue?  It’s my interpretation of lemon meringue pie, but it’s a cake.  You can slice and serve this dessert after dinner or for a snack in the late afternoon with a cup of hot tea.  This recipe makes two loaf cakes, so you can give one away and really make someone’s day – that’s what I like to do.

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 2

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 3

Ingredients

8 tablespoons butter, room temperature

1/2 cup olive oil

1 1/2 cups granulated sugar

zest of 2 lemons + juice of 1 lemon

4 large eggs

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups milk

1 cup sour cream

2 1/2 tablespoons Poppy Seeds

1 cup blackberries, fresh or frozen

Swiss Meringue

1/2 cup egg whites

1 cup granulated sugar

1/2 teaspoon cream of tarter

pinch of salt

1 teaspoon vanilla extract

(Makes 2 Loaf Cakes)

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 4

 

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 5

To Prepare:

  1. Preheat oven to 350 degrees.  Grease and flour two 9 x 5 loaf pans, set aside.
  2. In a stand mixer or large bowl, cream together butter, oil and sugar for 3 minutes.  Add eggs one at a time and mix on high for 3 minutes.  Add lemon zest and juice and mix again for 1 minute.
  3. Add flour, baking powder, baking soda, salt and mix on low for 30 seconds.  Add milk and sour cream and mix on low for 1 minute.  Fold in poppy seeds and blackberries by hand.
  4. Remove bowl from stand and spoon batter into prepared pans.  Bake for 55-65 minutes or until deep golden brown on top and toothpick comes clean.  Remove and let cool in pans for 40 minutes.
  5. In a bain marie, or pan on top of a pan with simmering water – add egg whites, sugar, cream of tarter and salt.  Stir until egg mixture is hot, about 170 degrees or hot to touch.
  6. Pour hot egg mixture into a stand mixer or large bowl and whisk on high for 3 minutes.  Add vanilla and continue to whisk for 3 minutes, or until meringue is light and fluffy.
  7. Pile meringue on top of cooled cakes and smooth out on top with fluffy peaks.  Toast cakes under broiler or with a blow torch, if desired.  Slice and serve or store in refrigerator until ready to eat.  Enjoy!

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 6

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 7

Lemon Blackberry Poppy Seed Cake with Swiss Meringue – Recipe! Image 8

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